Good Harvest Organics
Mick absolutely loves growing organic food. It’s his passion and nothing makes him and partner Kelly happier than to be able to feed the Sunshine Coast community each week.
The founder and farmer of Good Harvest Organics, provides us with organic produce for The Cooking School Noosa from his farm in Woombye. Now a local Sunshine Coaster, Mick and our executive chef Zeb go way back, having gone to school together in Gympie. They share many of the same beliefs surrounding good food practices.
Good Harvest Organics uses completely chemical free farming practices and in 2018 will be undergoing a full organic certification. They are guided by two distinct aims, empowering the individual to make conscious decisions and inspiring passionate and dynamic communities of change.
Theo Hewish provides The Cooking School Noosa with immaculate, line caught, ike jime brain spiked reef fish. With only him, a deck hand and his boat Night Runner, he is able to use his detailed knowledge of the fishing waters in the area and deliver a low environmental impact product in pristine condition.
After spending his morning fishing, Huey can often be seen pulling up right outside on the jetty and offloading his morning catch. Fish that will be cooked only a matter of minutes later in one of our classes.
The Australian, November 8, 2016
Queensland political reporter, @sarahelks
Wasabi founder Danielle Gjestland remembers with a wince the vivid bruises on her arms, earned not in the kitchen of her Japanese restaurant on the Noosa riverfront but 30 minutes’ drive up the road. Gjestland was at Honeysuckle Hill, the restaurant’s farm in Pomona, at the foot of Mount Cooroora in Queensland’s Sunshine Coast region, where she grows small crops of exotic, hard-to-find Asian ingredients.
A summer storm, heavy with hail, struck quickly and threatened to ruin a juicy crop of hand-nurtured melons, just two weeks out from the scheduled picking. Not on Gjestland’s watch. She ran out into the pelting tempest, throwing nets over the fruit and copping hail from shoulder to fingernail.
ceramic artist sarah sheppard
Sarah’s home and tableware is organic, each piece constructed by hand, inspired by nature and the environment in which she lives. Her work is made of Australian porcelain and stoneware clays. Making her glazes from scratch, she uses a natural pallet of colours to ensure each item’s texture, shape and design is fully appreciated. Each piece is fired twice, the second firing at a temperature of up to 1300 degrees celsius. Sarah strives to make pieces that enhance the pleasure and enjoyment of home and food. Her tableware providing a base for a chef to tell a story, paint a picture or allow the recipient to enjoy the experience of a special meal. Sarah’s homewares allow the owner to display flowers, fruit or jewelry that deserves to be on display.
Mainly working on commissions, each design is constructed in consultation with its owner to tell of its intended place and journey.
Mooloolah River Fisheries
Located just down the road from us in Mooloolaba, MRF catches, processes and delivers the finest quality seafoods to The Cooking School Noosa and other quality food businesses across the Sunshine Coast.
One of the leading operators serving the seafood and fishing industries in Australia, they offer wild caught seafood, unloaded from their wharf, direct to us daily.
Olssons Sea Salt
The Olsson Family have been making solar sea salt since the 1960’s and is the oldest family owned and operated sea salt maker in Australia. To make its sea salt, Olsson’s use the method called “solar evaporation”. Solar salt is produced by the action of sun and wind on seawater in large ponds. The seawater evaporates in successive ponds until the seawater is fully concentrated and the salt then crystallizes on the floor of the pond. It is then scooped up, washed in seawater, dried and packaged. There are no chemical processes involved in the manufacture of our product, which is why they guarantee it is perfectly natural. Solar salt plants must be located in area of low rainfall and high evaporation rates and Olsson’s have the unique advantage of having as its only ingredient seawater from two of the world’s most pristine oceans: the Great Barrier Reef (Port Alma, QLD) and the Great Australia Bight (Whyalla, SA). Pristine Australian water, sun and wind work in harmony to create the gorgeous Australian sea salt taste we all love.